Gluten-Free & Vegan Carrot Cake
 
Prep time
Cook time
Total time
 
A moist and delicious three layer carrot cake adapted from this recipe: http://allrecipes.co.uk/recipe/18197/best-ever-carrot-cake.aspx
Author:
Recipe type: Cake
Ingredients
  • 650g grated carrots (total amount after grating)
  • 220g dark brown Muscovado soft sugar
  • 1750g sultanas
  • 180ml linseed gel (from this recipe: http://www.veganbaking.net/recipes/egg-replacers/flax-seed-egg-replacer)
  • 300g caster sugar
  • 2tsp vanilla bean paste
  • 250ml vegetable oil
  • 375g gluten-free flour
  • 1tsp xanthan gum
  • 1½ teaspoons bicarbonate of soda
  • 1 teaspoon salt
  • 4 teaspoons ground cinnamon
  • 250g crushed pineapple (drain juices but don't squeeze the fruit too much)
  • 120g walnut halves (chopped if you like but I prefer chunky)
  • For the buttercream
  • 100g dairy-free spread (I used Stork)
  • 400g icing sugar
  • ½tsp vanilla bean paste
  • 225g Tofutti creamy smooth
Instructions
  1. Pre-heat oven to 180°C/355°F/Gas Mark 4. Grease and line the base of three 20cm/8" round cake tins.
  2. In a large bowl, combine the grated carrots, dark brown sugar and sultanas together. Stir well, cover and leave for an hour.
  3. Mix linseed gel, caster sugar and vanilla together for a couple of minutes on a medium speed then gradually drizzle in the oil with the mixer still running. Mix until combined fully.
  4. Sift together the gluten-free flour, xanthan gum, bicarb, salt and cinnamon. I like to sieve this three times to ensure it's mixed properly. Fold into wet mixture until just combined.
  5. Drain the excess water from the carrot and sultanas and combine with the pineapple and walnut pieces. Fold into the cake mixture.
  6. Divide the mixture evenly between the tins and bake for about 50mins - 1hr. You might not be able to fit all three tins in your oven, but you can just wait until the first batch is cooked. They're done when a cake skewer in the middle of the cake comes out clean.
  7. Leave to cool for 10 mins in the tins then remove from tins and cool fully on a wire rack before frosting.
  8. To make the buttercream, beat together dairy-free spread and add about &fra14; of the icing sugar at a time until it combines. It will take on the consistency of breadcrumbs. Scrape the bottom of the bowl occasionally.
  9. Add the vanilla and tofutti and beat for 4-5minutes to get a really smooth texture.
  10. Layer the cake with the buttercream inbetween. I used about ¾ of the buttercream.
Recipe by Lay the table at http://laythetable.com/cakes/full-size-cake/gluten-free-vegan-carrot-cake/